DHA藻油脂质体制备及性质的研究

以大豆卵磷脂、胆固醇、吐温-80、DHA藻油为原料,探讨了薄膜超声法制备DHA藻油脂质体的工艺条件;分析了原料配比、温度、pH、超声时间、超声功率等因素对藻油脂质体包封率、粒径、电位的影响,对其氧化稳定性进行了初探,并研究其体外模拟消化行为。结果表明,藻油脂质体的最佳制备条件为:大豆卵磷脂与胆固醇比为3∶1(g/g)、大豆卵磷脂与藻油比为5∶1(g/g)、水化温度为40℃、pH为7.4、超声时间为120 s、超声功率350 W,在此条件下,所制备的脂质体呈椭圆球形,包封率为(91.55±0.4)%,粒径为(224.5±0.21)nm,PDI为0.224±0.003,电位(-32.4±0.03) mV;体外模拟小肠消化性能良好;室温放置一周后脂质体氧化稳定性良好。

Preparation and Properties of DHA Algal Oil Liposomes

In this study, soy lecithin, cholesterol, Tween-80, and DHA algae oil were used as raw materials to study the technological conditions for the preparation of DHA algal oil liposomes by thin-film ultrasonication. The effects of raw material ratio, temperature, pH, ultrasonic time and ultrasonic power on encapsulation efficiency, particle size, potential of algae oil plastids were analyzed. The oxidative stability of algae oil liposome was studied, and its digestive behavior in vitro was simulated.The optimal preparation conditions were as follows: the ratio of soybean lecithin to cholesterol ratio 3:1 (g/g), soybean lecithin to DHA algae oil ratio 5:1 (g/g), preparation temperature 40°C, pH 7.4 The ultrasound time was 120 s and the ultrasound power was 350W. Under these conditions, the liposomes were elliptical, the encapsulation efficiency was 91.55±0.4%, the diameter of the liposomes was 224.5±0.21nm, PDI 0.224±0.003, potential-32.4±0.03mV; in vitro, and the oxidation stability of liposomes was improved compared to that of algae oil after one week of storage at room temperature.